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For anyone familiar with the famed Galatoire’s Restaurant on Bourbon Street in the heart of the French Quarter, Gilberto’s reputation precedes him. It was during his twenty-five year tenure as a waiter there that he made cocktails for his customers, which was part of the Galatoire’s tradition. During Gilberto’s time at Galatoire’s, waiters chopped ice from blocks, prepared Café Brulot tableside, and became notorious for their generously mixed cocktails served to devoted customers. And what customer wouldn’t be devoted to a waiter who could write their name in flames on the tablecloth in front of them as he prepared a Café Brulot? At Galatoire’s, beloved waiters not only gave excellent service. They also poured excellent drinks.